Steamed Pork and Crab Terrine

Name: Steamed Pork and Crab Terrine (Chả Cua Biển)
Yield: Serves 6 as a Starter or Snack
Cuisine: Vietnam
Ingredients: 300 g (10½ oz) blue swimmer crabmeat (bought ready-picked from your fishmonger); 300 g (10½ oz) blue swimmer crabmeat (bought ready-picked from your fishmonger); 200 g (7 oz) minced pork; 2 garlic cloves, crushed; 3 dried wood ear mushrooms; 20 g (¾ oz) dried bean thread (glass) vermicelli noodles; 4 eggs; 2 tablespoons dipping fish sauce; 2 teaspoons vegetable oil; 1 tablespoon sugar; 1 bird’s eye chilli, sliced on the diagonal; 2 tablespoons spring onion oil

Chả Cua Biển

Preparation info

Serves
6
as a Starter or Snack

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

THIS CRAB TERRINE IS TRADITIONALLY EATEN WITH COM SUON, A BROKEN RICE DISH SERVED WITH PORK CUTLETS AND FRIED EGG. I PREFER TO EAT IT ON ITS OWN AS A STARTER OR SNACK, SERVED WITH A CRISP BAGUETTE AND DRIZZLED WITH DIPPING FISH SAUCE.

Ingredients

3 dried wood ear mushrooms
20 g (¾ oz) dried bean thread (glass) vermicelli noodles

Asia
Vietnam
Phan Thiet
Snack
Starter
Southeast Asia
Gluten-free

Method

Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Put the bean thread vermicelli in a bowl, cover with water and soak for 20 minutes, then drain. Use kitchen scissors to cut the vermicelli into 3 cm (1¼ <